Old Viennese Apple Dumplings | Fruity & Fluffy

Peel the apples, remove the core, and cut the flesh into small cubes. In a bowl, mix with half of the granulated sugar, the vanilla sugar, and the ground cinnamon, then let infuse briefly.

For the dough, stir 30 g of the softened butter with the curd cheese, egg, and a pinch of salt until smooth. Add the wheat flour and quickly knead into a smooth, soft dough. Let the dough rest for approx. 15 minutes.

Divide the dough into 8 equal portions on a well-floured work surface. Flatten each piece of dough, fill with the marinated apple cubes, and seal the edges carefully. Roll into uniform round dumplings with floured hands.